THE EFFECT OF MEAT PARTICLE SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVES

Principles and Procedures of Statistics

H. F. Robinson · Agronomy Journal · 1961 · 17.8K citations

Natural Sciences, Biostatistics, Mathematics +10

Advances in Protein Chemistry.

John A. Schellman · Journal of the American Chemical Society · 1960 · 188 citations

Life Sciences, Biochemistry, Protein Biochemistry +6

Mechanism of Binding Chunks of Meat 1. Effect of Physical and Chemical Treatments

P.G. Schnell, D. V. Vadehra, RODNEY C. BAKER · Canadian Institute of Food Technology Journal · 1970 · 60 citations

Agriculture, Food Science, Food Chemistry +10

EFFECT OF SOME PHYSICAL AND CHEMICAL TREATMENTS ON THE BINDING QUALITY OF POULTRY LOAVES

E. R. MAESSO, R.C. Baker, Malcolm C. Bourne et al. · Journal of Food Science · 1970 · 49 citations

Agriculture, Food Science, Poultry Science +14

Effect of Various Additives on the Binding Properties of Chicken Meat

G.W. FRONING · Poultry Science · 1966 · 49 citations · Full text

Agriculture, Food Science, Food Chemistry +14